Dairy free milk has come such a long way in the past few years. I literally, went cold turkey from drinking cows milk to no milk at all after my diagnosis. The only option of a safe dairy free milk, 10 years ago, was rice milk or soy milk. I tried them both, neither of them were something I wanted to drink. I did occasionally cook with them because it was the only option. However, no warm glass of milk and cookies were enjoyed.
Fast forward to stores currently, and you have so many dairy free options that it is hard to choose. Not a problem, just pointing it out. It’s a blessing, truly, but there are still things to watch out for even in dairy free milks. A lot of dairy free milk uses things like carrageenan as an thickener and that is not Alpha-Gal safe. It is an ingredient that is very similar to the Alpha-Gal enzyme and our bodies will in fact, react due to the similarity.
The list of uses for this milk are endless but here are a few:
- Cereal (I’ll list my favorites soon)
- Mashed potatoes
- Roux for Mac & Cheese or Cream of Soup
- Gluten Free Breads: Pumpkin Bread, Chocolate, Chocolate Chip Muffins, etc.
- Dessert items: Gluten Free Fruit Cobbler, Chocolate Drop Cookies, etc.
Lots of uses for this milk and it’s the only one I’ve found that doesn’t have an overwhelming flavor and is a similar consistency. Highly recommend it if you are still looking for one to replace regular cows milk.
Have you made anything with this milk or used it? Let us know your thoughts and how you liked it.
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